King Arthur Flour sells a rye bread improver and a deli rye flavor to enhance the flavor and texture of rye. I make a seeded (caraway seeds) deli rye, which tastes good to me. It tastes a lot better than anything that I bought in these modern day bakeries and it's a lot less expensive. At any rate, I ordered the deli rye flavor to try it. I'll let you know how it works.

I read somewhere that the color of the bread you ate determined your class/social standing. The rich "elites" ate white bread exclusively. The peasants the darker whole grain breads, when they were lucky to get it. I was raised with the darker whole grain breads and still prefer them over white. They taste better. However, there is one exception: whenever I have soft shell crab, I serve it on toasted white bread. When I was first introduced to this delicacy, the soft shell crab was served on toasted white bread and I just kept the tradition.